Rodrigo García González, Pierre Paslier, and Guillaume Couche are London-based industrial design students who have created the Ooho, a blob-like water container made out of an edible algae membrane.
The design is inspired by how liquid drops form and how egg yolks work. The container is created using a culinary technique called “spherification” and the water is held inside by a double gelatinous membrane. The gel around the water is created from brown algae and calcium chloride.
Because of the double membrane, identification labels can be placed in-between the layers without affecting the water and without the need for adhesive. The size of the sphere can also be controlled when the water is in the form of ice during the “packaging” process.
The designers envision the product as something that people can create in their own kitchens. People can modify and innovate the recipe and CIY (“Cook-It-Yourself”) the Ooho on their own.
Similar to Wikipearl, the Ooho promotes the use of natural and edible packaging. It proposes a simple and cheap, biodegradable and edible alternative to plastic bottles and aims to eliminate the inconceivable amount of water bottles that end up in landfills.
Ooho is a Lexus Design Award 2014 winner and will be on exhibit at Milan Design Week.